If you like it, save it!

If you like something…

Author Notes: This recipe came about because of a carameltastrophe. My husband and I were invited to a dinner party, and I always like to bring something. I decided to make a batch of Smoked Tea Caramels. For some reason I was thinking I was making a half-batch, and used my 3-quart sauce pan. When I added the cream the caramelized sugar and cream mixture bubbled over to create a burning mess on my glass stove top. Luckily I did not get hurt! I set the pan aside figuring I'd just toss it, but once I had gotten my mess cleaned up I decided to turn it into caramel sauce instead. When the dip contest was announced I was thinking about doing a riff on my Pumpkin Spice Tiramisu as a sweet dip. Since I had a ton of caramel sauce I decided to use it instead. For adult gatherings I recommend the optional alcohol as I think it adds pizzazz. —hardlikearmour

Makes about 3 cups

3/4cup of your favorite caramel sauce

1cup whipping cream

8ounces mascarpone cheese

1tablespoon instant espresso powder

1-2teaspoons vanilla extract

2tablespoons dark rum or brandy (optional)

instant espresso powder as garnish

If your caramel sauce is not a pouring consistency at room temperature, heat it briefly in the microwave and add a tablespoon or two of your whipping cream to thin. Allow to cool in the fridge to no warmer than room temperature.

In a medium bowl combine caramel sauce, mascarpone, espresso powder, vanilla extract (1 tsp if using rum or brandy, 2 tsp if not), and rum or brandy. Whisk together until combined. Whisk in whipping cream about 1/3 cup at a time until stiff-peak consistency.